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Old December 4, 2015   #16
akgardengirl
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I am learning to have a fermenting problem like Rairdog. I've made sauerkraut before in regular qt. jars without all the other fancy stuff I have now. I hope I am doing it right. I may have to add some more brine to a couple of jars.
Sue
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Old December 5, 2015   #17
Rairdog
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Looks good AKgal. Just look out for kam yeast if the veggies/cabbage are not submerged. The first step is to admit you have a problem...lol

I have 2 completely different cultures of sour dough and I need more...is that bad?



BTW I like those containers...nice setup!

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Old December 5, 2015   #18
Worth1
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Rairdog I have never seen a sausage mix I liked, I make my own mixes.

Sue both of you have a problem.
My problem will get here next week.

Worth
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Old December 5, 2015   #19
akgardengirl
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I have a few ancient Alaskan sourdoughs and one Polish one for rye. I don't need anymore of that.
Sue
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Old December 5, 2015   #20
Rairdog
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I live for the bubble. Some days when the bubble is slow I want to start something new with better and faster bubbles.



Back in the ole days when a bubble was not and issue. You just put the lid on loose and hoped for the best.


A good beer bubble makes my week



Dunkelweizen


PDG (pretty darn good) pale ale
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Old December 5, 2015   #21
Rairdog
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Tips....I fill all my airlocks with starsan. 1/4 tsp per qt spray bottle. Fill you air locks with this mix and it will kill fruit flies which carry lacto's and harmful bacteria that can infect your culture.
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Old December 5, 2015   #22
Worth1
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Quote:
Originally Posted by Rairdog View Post
I live for the bubble. Some days when the bubble is slow I want to start something new with better and faster bubbles.



Back in the ole days when a bubble was not and issue. You just put the lid on loose and hoped for the best.


A good beer bubble makes my week



Dunkelweizen


PDG (pretty darn good) pale ale
Now I wanna make beer.

Worth
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Old December 5, 2015   #23
akgardengirl
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No fruit flies around here this time of year. One thing I did wrong with the kraut was to make it a day before I took a trip. When I returned, one qt. jar and one 1/2 gal. had heaved up into the airlock with bits of cabbage inside. I transferred the cabbage out of the qt. jar into another 1/2 gal. I am sure I have let oxygen in by letting this happen and also opening the containers to add more brine. When do you transfer to the fridge? Mine has been on the counter for 10 days and no more bubbles can be seen. I had to add brine today.
Sue
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Old December 5, 2015   #24
akgardengirl
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Worth, you'll have a small fortune invested in the fermenting equipment. I think beer takes more expensive items to brew with. Rairdog, your pale ale looks refreshing although it is in the 20's here and quite chilly.
Sue
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Old December 5, 2015   #25
Rairdog
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I knew the Dunkel would getcha bro. I make 5 gal a week in an 8.75 gal alum pot, turkey fryer. Its easy. Google BIAB

More German beers you say.....!...I like Hefe's with a big head. Trick is the the right fermentation temp to bring out banana and slight clove.
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Old December 9, 2015   #26
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It came in the fermenting crock the weights ten pounds of insta cure #1 and five pounds of insta cure #2, some casings for dry sausage sticks and summer sausage.
I might go buy some cabbage.
Worth
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Old December 9, 2015   #27
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I have been looking at a few places on how to make sauerkraut and I have to say some if these people are over the top with OCD and measuring.
One person acted like they were measuring cocaine or hand loading ammunition.

It isn't that hard,.
It is about 3 tablespoons of canning salt for every 5 pounds of cabbage.
You dont need to drag your powder scales out.
You can mix it in or spread it on the top.
Use a wooden stomper and tamp every layer in until fluid comes to the top.
Repeat steps until you are about 4 to5 inches from the top.
If you need more water use clean boiled and cooled or RO or filtered NOT chlorine water.
Mix 1/1/2 tablespoons per quart of any water you need to add.
Put the weights in and make sure the fluid covers the weights.
Put lid on and fill channel with water and dont let it dry out.

I need about 25 pounds of cabbage for this 15 liter crock I think.

Worth
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Old December 9, 2015   #28
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Homemade 48 inch cabbage stomper from Douglas Fir and and yellow pine oiled with pure tung oil.
A hole was drilled with a forstner bit and the pole was inserted tightly and glued.
No nails or metal.
All from scraps around the house.
I made it long so I wouldn't have to bend over to tamp.
Worth
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Old December 9, 2015   #29
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Quote:
Originally Posted by akgardengirl View Post
When do you transfer to the fridge? Mine has been on the counter for 10 days and no more bubbles can be seen. I had to add brine today.
Sue
I read somewhere that the probiotics peak at about 3 wks. so that is when I put mine in the fridge. It is somewhat a matter of personal taste. The longer you let it go the more sauer it becomes. It will mellow a bit in the fridge & if refrigerated will last several weeks although I don't often let it go that long.
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Old December 9, 2015   #30
mcool61
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I fermented some dilly beans this year also the same way I do kraut. Oddly they taste a bit like olives for some reason. I like them, they are good, but I was surprised at the flavor.
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